SHAN NIHARI 60g

PRODUCT DESCRIPTION Shan Nihari mix helps you recreate the authentic traditional taste of divine, aromatic and velvety Nihari which is a true legacy of the Mughlai cuisine. PACKAGING 60g Serving Suggestion PACKAGE LIST TYPE FORMAT SIZE SP Powder 60g Bottle Cooking Sauce 310g HORECA Powder 600g NUTRITION FACTS Serving Size 10g Servings Per Container 6 Amount Per Serving Calories 30 Calories from Fat 10 % Daily Value* Total Fat 1g 2% Saturated 0g 0% Trans 0g Cholesterol 0mg 0% Sodium 1330mg 55% Total Carbohydrate 4g 1% Dietary Fibre 2g 8% Sugars 0g Protein 1g Vitamin A 6% Vitamin C 0% Calcium 4% Iron 6% Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS Red Chili Salt Paprika Nigella Garlic Dehydrated Onion Cumin Bay Leaf Aniseed Green Cardamom Black Pepper Ginger Clove Fennel Maltodextrin Hydrolyzed Soy Protein Sugar Canola Oil Silicon Dioxide No Preservative No Artificial Food Color ALLERGY GUIDE May contain traces of Sulphite Sesame Mustard Gluten and Tree Nuts COOKING RECIPE AS PER 60 GRAM INGREDIENT REQUIRED Meat 1kg / 2.2lbs 4-6 large portions Bones 2kg / 4.4lbs knuckle & marrow Onions 1 medium finely sliced Flour 1 cup / 100g dissolve in 2 cups water Cooking Oil 1 cup /175 ml Shan Nihari Mix 1 packet mix in ½ cup water STEPS OF COOKING Heat ½ cup oil, add meat and Shan Nihari Mix. Stir fry until oil separates from masala. Add 18 cups / 3 ½ liters water and bones. Stir and bring to boil. Cover and cook undisturbed on low heat (for: Beef 6 hours, Goat / Lamb 4 hours, Chicken 3 hours). Remove bones, collect marrow and discard bones. Add marrow to gravy . Gradually add dissolved flour in the gravy. Stir and mix. Bring to boil and cook for 15 minutes. Stir occasionally. Heat remaining oil and add sliced onion. Stir fry until golden and pour into Nihari. Cover and simmer for 10 minutes on low heat. Remove excessive oil before serving, if desired